It's that time of the year! Halloween is over, and Thanksgiving isn't quite here. The snow hasn't fallen yet (oddly), but the leaves have fallen off the trees. It's hot, cold, and everything between but hey, welcome to Michigan.

As I've been brewing (and cooking thanks to my inspiring wife), I get more and more excited going to the store to see what seasonal fruits, veggies and the like hit the shelves.

This time, cranberries caught my eye. Now if you're like me (and a good portion of crazy americans), when I think cranberries I think CRANBERRY. You know, that gelatin like substance that wiggles out of the can Thanksgiving afternoon. It isn't made out of CRANBERRIES, it just magically appears in a can on a shelf this time of year.

Anyway. Looking to pull this fall flavors, and combat some of that tartness, and as luck would have it, next on the shelf... Apples. A classic pairing. It was a done deal. So Saturday afternoon we cooked down some cranberries and apples, and the house smelled delicious. Bottled the mixture with the black tea that had been fermenting all week, and with the rest of the cranberries and apples...We made applesauce for the little one.

Three days later. It's here. A glorious red (thanks to the cranberries for the color), sweet, and tart balanced to perfection. Not sure it'll make it til Thanksgiving, but there's still cranberries at the store so...